Thai-style meatballs with peanut sauce

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Prep time:

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Serves: 4

By MulledwineGless



  • 1 tbsp peanut butter

  • 1 tsp desiccated coconut heaped (unsweetened)

  • 1 lime juiced

  • 500g pork mince

  • 1 stick of lemongrass

  • Some groundnut oil (for frying)

  • 1 clove garlic crushed

  • 1 bunch fresh coriander (stalks)

  • 1 tsp fish sauce

  • 2 tsp tamari

  • 1 small onion peeled

  • 1 red chilli


  1. Put the onion, garlic, chilli, lemongrass, coriander and half the lime juice into a food processor and blitz to a paste.
  2. Add the mince and process again until it's all amalgamated.
  3. Leave in the fridge for a couple of hours (if you haven't got this time, leave it at room temperature for around 30 minutes)
  4. Make the peanut sauce by mixing the peanut butter, remaining lime juice, coconut, fish sauce and tamari.
  5. Add sufficient boiling water, about a tablespoon, to make a runny consistency. Leave to stand until the mince is ready to cook, then stir and add a little more water, it will thicken on standing.
  6. Make walnut-sized balls out of the mince mixture and then fry until browned and cooked through. This will take around 10 minutes.

Additional Information

  • thai

  • pork

  • Meat

  • Main Course

  • Low carb

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